Ingredients
Tomatoes
- 4 cups tomatoes, halved
Other Ingredients
- 2 tbsp olive oil
- 4 cups vegetable broth
- Salt & pepper to taste
Instructions
- Prepare and Roast Tomatoes: Toss the halved tomatoes with olive oil until evenly coated. Spread them out on a baking sheet and roast in a preheated oven at 400°F (200°C) for 25 minutes until the tomatoes are tender and slightly caramelized.
- Simmer with Broth: Transfer the roasted tomatoes to a pot and add the vegetable broth. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld together.
- Blend the Soup: Using an immersion blender or regular blender, blend the tomato and broth mixture until smooth and creamy. Return to the pot if needed, and season with salt and pepper to taste.
Notes
- Top with fresh basil leaves or grated Parmesan cheese for added flavor and presentation.
- Add a splash of cream or coconut milk for extra richness and a silky texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
